- 1 cup water
- 15 pounds apples (about 24 apples), peeled, cored, & cut into 1/2″ pieces
- 1/2 tsp. salt
- Juice of one small lemon
- 2 Tbsp. cinnamon (optional)
- 1 tsp. ground cardamom (optional)
- 1/8 cup sugar (optional)
Pour water into a large stock pot. Add all the chopped apples and salt on top. If using, add the cinnamon and cardamom, stir, and cook on medium-low heat, covered for 45-60 minutes. Stir occasionally.
When the apples are reduced by half and super soft/broken down, remove from heat. Add lemon juice, stir, and let cool.
When applesauce is no longer boiling, puree the applesauce with an immersion blender if you prefer a smoother final product.
This is where your personal preference comes in. If you’re looking for unsweetened applesauce, it’s ready to eat! But if it’s still too sour, add the sugar. Put the applesauce back on medium-low heat and continue cooking until begins to bubble so sugar has a chance to dissolve.
Remove from heat and let cool before serving.
Don’t over blend or else you run the risk of a starchy, applesauce.